1. 03:00 24th Jan 2013

    Notes: 216

    Reblogged from gourmetgaming

    Tags: queuefoodrecipegame inspiredbakingpicturesavoryshrimpseafoodsnackdinnerlunchpastrysweetcoconut creampotato

    image: Download

    gourmetgaming: Beyond Good and Evil - Starkos I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?). Click ‘Read More’ for the full recipe! Read More

    gourmetgaming:

    Beyond Good and Evil - Starkos

    Difficulty - 2.5

    I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?).

    Click ‘Read More’ for the full recipe!

    Read More

     

  2. 00:27 18th Jan 2013

    Notes: 9606

    Reblogged from roachpatrol

    Tags: recipesfooddinnersavorypicturerecipebakingovenchickensquashoniontofupotatoasparaguseggtomatoeggsbaconzucchini

    image: Download

    roachpatrol: buzzfeedfood: 30 easy dinners, one pan, no problems HELLO. 

    roachpatrol:

    buzzfeedfood:

    30 easy dinners, one pan, no problems

    HELLO. 

     

  3. 14:11 16th Jan 2013

    Notes: 69558

    Reblogged from jambandit

    Tags: recipebakingmovie inspiredbook inspiredfoodpicturelembas breadflourbaking powdersaltbutterbrown sugarcinnamonhoneyheavy whipping creamvanilla

    bonesmakenoise:

    theweepingtimelord:

    Lembas Bread (Lord of the Rings “authentic” Elvish bread)

    Ingredients: 

     2 ½ cups of flour
    1 tablespoon of baking powder
    ¼ teaspoon of salt
    ½ cup of butter
    1/3 cup of brown sugar
    1 teaspoon of cinnamon
    ½ teaspoon honey
    2/3 cup of heavy whipping cream
    ½ teaspoon of vanilla

    Directions:

    Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

    Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

    Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

    Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

    ***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

    as someone who has baked these A LOT

    They are REALLY GOOD

    and I am reblogging this because I KEEP LOSING MY RECIPE 

     

  4. 14:09

    Notes: 399

    Reblogged from gourmetgaming

    Tags: bakingrecipefoodpicturebreadsavorydinnermushroomMystgaming

    image: Download

    gourmetgaming: Myst: Uru – D’Ni Mushroom Bread The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned. Click ‘Read More’ for the full recipe! Read More

    gourmetgaming:

    Myst: Uru – D’Ni Mushroom Bread

    Difficulty: 3 Hearts

    The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.

    Click ‘Read More’ for the full recipe!

    Read More

     

  5. 01:43 9th Nov 2012

    Notes: 15

    Reblogged from ulikeponderousthings

    Tags: queuerecipefoodtortillacheesebakingsavorydinnerchillicheddarcheddar cheesechicken

    image: Download

    ulikeponderousthings: My Momma’s Enchiladassince the macaroni was so popular and it wasn’t even a real recipe. 4 tortillas1 can beanless chili (I use Hormel. You can also make your own. Beanless.)buncha shredded cheddar cheesesome chicken chunkssome cubed cheesea baking dish (cake pan or something) that the rolled-up tortillas will fit in Preheat oven to 450-475.Stick some cooked and shredded chicken and the cubed cheese into each tortilla and roll them up like cold little burritos (toothpicks help keep the tortillas closed).Place the rolled-up tortillas in your pan and bury them in your chili. Just drown them. You can heat the chili up beforehand in a pan, but you don’t have to. It does make drowning tortillas easier, though.And if you really like cheese, you can take that shredded cheese and add a nice layer over the chili.Because cheese is tasty. Now stick your dish in the oven and keep it in there until the cubes of cheese inside are melted. Actually melted, molten, permeating the chicken and becoming liquid joy.  About 10-15-20 minutes, ish.Then you can take it out but let it sit for ten minutes because molten cheese is a lot more painful than tasty. After cooling and setting a bit, the enchiladas are ready to go. Scoop ‘em out or eat out of the pan. Knife and fork might help, though. Customize as you please!

    ulikeponderousthings:

    My Momma’s Enchiladas
    since the macaroni was so popular and it wasn’t even a real recipe.

    4 tortillas
    1 can beanless chili (I use Hormel. You can also make your own. Beanless.)
    buncha shredded cheddar cheese
    some chicken chunks
    some cubed cheese
    a baking dish (cake pan or something) that the rolled-up tortillas will fit in

    Preheat oven to 450-475.
    Stick some cooked and shredded chicken and the cubed cheese into each tortilla and roll them up like cold little burritos (toothpicks help keep the tortillas closed).
    Place the rolled-up tortillas in your pan and bury them in your chili. Just drown them. You can heat the chili up beforehand in a pan, but you don’t have to. It does make drowning tortillas easier, though.
    And if you really like cheese, you can take that shredded cheese and add a nice layer over the chili.
    Because cheese is tasty.

    Now stick your dish in the oven and keep it in there until the cubes of cheese inside are melted. Actually melted, molten, permeating the chicken and becoming liquid joy.  About 10-15-20 minutes, ish.
    Then you can take it out but let it sit for ten minutes because molten cheese is a lot more painful than tasty.

    After cooling and setting a bit, the enchiladas are ready to go. Scoop ‘em out or eat out of the pan. Knife and fork might help, though. Customize as you please!

     

  6. 10:17 8th Nov 2012

    Notes: 5

    Reblogged from fscottfitzgerald

    Tags: queuefoodrecipebakingcauliflowersaltolive oilsavorydinnersausagemeatoniongarlicthymetomatoparmesancheesebread crumbsblack pepperparmesan cheese

    fscottfitzgerald:

    Cauliflower & Sausage Casserole 

    1 medium head cauliflower, about 2 pounds 
    1 teaspoon fine table salt
    1 tablespoon olive oil
    1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
    1 medium onion, about 1/2 pound, diced
    4 cloves of garlic, minced 
    2 stems fresh thyme, leaves only
    One 28-ounce can whole peeled tomatoes, drained and liquid reserved
    2/3 cup bread crumbs
    1/4 cup grated Parmesan cheese
    Kosher salt and freshly ground pepper to taste

    Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.

    Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.

    Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.

    Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.

    Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.

    Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.

    Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

    ***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***

     

  7. 06:00 15th Oct 2012

    Notes: 6

    Reblogged from

    Tags: queuerecipefoodsweetdessertbakingbreadcinnamon rollshot rollsmilkeggseggsugarbrown sugarbuttervanillanutmeg

    Grandmama’s Recipe for Bread Pudding

    listsreveiwsandotherprettythings:

    Ingredients:

    8 cups of bread, cinnamon rolls, or hot rolls

    2 cups of milk

    4 large eggs

    3/4 cups sugar

    1/3 cups brown sugar

    1/4 cup melted butter

    1 tsp. vanilla

    1/4 tsp nutmeg

    Cinnamon

    » Preheat oven to 350 degrees. Place bread in a sprayed 9 x 13 pan. In a bowl, combine all ingredients together except the cinnamon and stir until smooth. Pour into pan; stir together well. Sprinkle as much cinnamon over the top, as much as you’d like. Cook for about a half hour; however, it all depends on your oven, so keep a close eye. Serve!

    Bread Pudding Sauce:

    1/4 cup sugar

    2 tablespoons cornstarch

    2 cups milk

    1/3 teaspoon salt

    1 1/2 vanilla exstract

    1 tsp. cinnamon

    Heat on medium in a small sauce pan until thickened. 

    Tips:

    *If you have left over french toast, use that instead of bread. It’s works just as well and it has more cinnamon flavor that way. (:

    *For the sauce, mix your ingredients first before you turn on the heat. Makes sure to stir lots, it sticks to the bottom a bit! :3

     

  8. 07:48 14th Oct 2012

    Notes: 9

    Reblogged from thefourthstage-deactivated20121

    Tags: foodrecipebutterapplesappleapple cidermilkflourbaking powderbaking sodasaltnutmegcinnamonsugarbrown sugareggeggsoilvanillabakingsweetdessertcake

    apple cider doughtnut cake

    thefourthstage:

    • 8 tablespoons butter (softened)
    • 2 large apples (peeled, cored and chopped)
    • 1 cup apple cider
    • 1/2 cup milk (regular or soy)
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cinnamon
    • 3/4 cup granulated sugar
    • 1/2 cup brown sugar
    • 3 eggs
    • 1/4 cup oil (canola or vegetable)
    • 1 teaspoon vanilla

    1. Preheat oven to 350F. Spray pyrex.

    2. In medium bowl, mix butter and both sugars with a wooden spoon until fluffy (about 3 minutes). Beat in eggs, one at a time. Add oil and mix for 1 minute. Slowly add flour, baking powder, baking soda, salt, nutmeg and cinnamon. Mix to combine. Add apple cider, milk, and chopped apples. Add vanilla. Beat until smooth.

    3. Bake for 30-35 minutes.

    4. Sprinkle warm cake with 4 tablespoons of sugar mixed with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt.

     

  9. 03:07

    Notes: 8

    Reblogged from culinarycurator

    Tags: all spicealmondsbakingbreakfastbrown sugarbuttercinnamoncoconut oilfoodgingerground gingerground nutmeghealthyhoneymaple syrupnutmegoatspumpkin seedsqueueraw almondssaltsyrupwalnut oilrecipe

    image: Download

    culinarycurator: Pumpkin Crunch Granola The perfect fall breakfast. This is basically a lift and adapt from one of my favourite bloggers, but, I tried out the recipe this week and it’s just so good that I need to share it with as many people as possible! The name says it all. It’s a super crunchy granola with three basic ingredients: pumpkin seeds, pumpkin spices and oats, roasted to a crispy chewy finish with honey and maple syrup. I added almonds for an extra nutty protein kick, but you can do it without if you prefer. Ingredients (makes ~4 cups) 1 cup of raw pepitas (pumpkin seeds) 1/2 tbsp butter 2 tbsp honey 1/2 tbsp brown sugar 2 cups of old fashioned, rolled oats 2/3 cup of raw almonds 1/2 cup maple syrup Spice mix (see below) 1/2 tsp salt 1.5 tbsp of walnut oil (can sub. for coconut oil or other nut oil) Spice mix: 1 tsp cinnamon 1/8 tsp all spice 1/4 tsp ground ginger 1/4 tsp ground nutmeg Salt Prep: Preheat oven to 325 and combine the spice mix and set aside.  Warm butter in a non stick saucepan over medium-high heat. As soon as butter melts, add pepitas and 1/2 tsp of the spice mix. Cook the seeds until toasted (about 4 minutes) stirring constantly. Note: watch the seeds VERY carefully to avoid burning. Add honey and brown sugar and continue cooking for 2 minutes, then, remove from heat and spread over a large piece of wax paper, allowing the seeds to cool completely (10-15 minutes). Combine oats, almonds and spice mix in a medium bowl. Meanwhile, over high heat, combine the maple syrup and walnut oil. Bring the liquids to a bowl and then reduce to a simmer for 2 minutes. Carefully pour the syrup mixture over the oat mixture and toss to coat.  Place oat mixture on a large baking tray (or two small ones) in a single layer and cook for 25 minutes, stirring/tossing every 5 minutes.  Remove from oven and allow to cool completely. Once cooled, place the oat mixture in a bowl with the cooled candied pepitas to combine them. make this when… in the fall. to satisfy a pumpkin pie craving. on a sunday for the week before. To enjoy over yogurt or ice cream with fresh fruit.original recipe can be found at: http://www.eatliverun.com/pumpkin-crunch-granola/

    culinarycurator:

    Pumpkin Crunch Granola

    The perfect fall breakfast. This is basically a lift and adapt from one of my favourite bloggers, but, I tried out the recipe this week and it’s just so good that I need to share it with as many people as possible! The name says it all. It’s a super crunchy granola with three basic ingredients: pumpkin seeds, pumpkin spices and oats, roasted to a crispy chewy finish with honey and maple syrup. I added almonds for an extra nutty protein kick, but you can do it without if you prefer.

    Ingredients (makes ~4 cups)

    • 1 cup of raw pepitas (pumpkin seeds)
    • 1/2 tbsp butter
    • 2 tbsp honey
    • 1/2 tbsp brown sugar
    • 2 cups of old fashioned, rolled oats
    • 2/3 cup of raw almonds
    • 1/2 cup maple syrup
    • Spice mix (see below)
    • 1/2 tsp salt
    • 1.5 tbsp of walnut oil (can sub. for coconut oil or other nut oil)

    Spice mix:

    • 1 tsp cinnamon
    • 1/8 tsp all spice
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • Salt
    1. Prep: Preheat oven to 325 and combine the spice mix and set aside. 
    2. Warm butter in a non stick saucepan over medium-high heat. As soon as butter melts, add pepitas and 1/2 tsp of the spice mix. Cook the seeds until toasted (about 4 minutes) stirring constantly. Note: watch the seeds VERY carefully to avoid burning.
    3. Add honey and brown sugar and continue cooking for 2 minutes, then, remove from heat and spread over a large piece of wax paper, allowing the seeds to cool completely (10-15 minutes).
    4. Combine oats, almonds and spice mix in a medium bowl. Meanwhile, over high heat, combine the maple syrup and walnut oil. Bring the liquids to a bowl and then reduce to a simmer for 2 minutes. Carefully pour the syrup mixture over the oat mixture and toss to coat. 
    5. Place oat mixture on a large baking tray (or two small ones) in a single layer and cook for 25 minutes, stirring/tossing every 5 minutes. 
    6. Remove from oven and allow to cool completely. Once cooled, place the oat mixture in a bowl with the cooled candied pepitas to combine them.


    make this when… in the fall. to satisfy a pumpkin pie craving. on a sunday for the week before. To enjoy over yogurt or ice cream with fresh fruit.

    original recipe can be found at: http://www.eatliverun.com/pumpkin-crunch-granola/

     

  10. 10:06 13th Oct 2012

    Notes: 11

    Reblogged from

    Tags: queuerecipefoodpicturecakebakingwhole wheatflourwhole wheat flourbaking sodacinnamonnutmeggingermaple syrupsyrupeggeggswalnut oilbutterpecanscream cheese frostingsweetdessert

    smilestones: Whole Wheat Pumpkin Cake (w/ Cream Cheese Frosting) serves 10 Ingredients 2½ cups whole wheat pastry flour 2 teaspoons baking soda 2 teaspoons cinnamon ½ teaspoon nutmeg ½ teaspoons ginger 1¼ cup maple syrup 3 eggs ½ cup walnut oil or melted butter 1¾ cup pumpkin puree ½ cup crushed pecans, optional 1 recipe for cream cheese frosting cinnamon and toasted pecans to top, if desired Instructions Preheat oven to 350˚ and prepare two 9″ cake pans by lightly greasing with oil and dusting with flour. Combine whole wheat pastry flour, baking soda, cinnamon, nutmeg, and ginger in a large bowl. In a separate bowl, whisk together eggs, pumpkin, oil, and maple syrup. Pour in to dry ingredients and stir until well combine. Fold in pecans if desired. Pour batter evenly in to the two pans, smoothing out to each edge. Bake for 25-30 minutes, or until cake springs back when pressed. Remove from oven and let cool in pan for 10 minutes. Remove cake from pan and continue to cool. When cake is cool, make frosting and frost cake. Sprinkle with cinnamon and pecans.

    smilestones:

    Whole Wheat Pumpkin Cake (w/ Cream Cheese Frosting)

    serves 10

    Ingredients
    • 2½ cups whole wheat pastry flour
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoons ginger
    • 1¼ cup maple syrup
    • 3 eggs
    • ½ cup walnut oil or melted butter
    • 1¾ cup pumpkin puree
    • ½ cup crushed pecans, optional
    • 1 recipe for cream cheese frosting
    • cinnamon and toasted pecans to top, if desired
    Instructions
    1. Preheat oven to 350˚ and prepare two 9″ cake pans by lightly greasing with oil and dusting with flour.
    2. Combine whole wheat pastry flour, baking soda, cinnamon, nutmeg, and ginger in a large bowl.
    3. In a separate bowl, whisk together eggs, pumpkin, oil, and maple syrup. Pour in to dry ingredients and stir until well combine. Fold in pecans if desired. Pour batter evenly in to the two pans, smoothing out to each edge.
    4. Bake for 25-30 minutes, or until cake springs back when pressed. Remove from oven and let cool in pan for 10 minutes. Remove cake from pan and continue to cool.
    5. When cake is cool, make frosting and frost cake. Sprinkle with cinnamon and pecans.